d subgenre all culinary

A Pen Dipped in Poison - (Retired Teacher Mysteries) by J M Hall (Paperback)

The Gentleman's Companion - by Charles Henry Baker (Hardcover)

A Murder in Springtime - (Bruno, Chief of Police) by Martin Walker (Hardcover)

Jobs If You Like the Culinary Arts - (Job Discovery) by Marne Ventura (Hardcover)

The Mango Murders - (Key West Food Critic Mystery) by Lucy Burdette

Mouthfeel - (Arts and Traditions of the Table: Perspectives on Culinary H) by Ole Mouritsen & Klavs Styrbæk (Paperback)

The French Culinary Master Class - by Ferrandi Paris & Michel Tanguy & Eric Fénot (Hardcover)

Pasta - (Arts and Traditions of the Table: Perspectives on Culinary H) by Silvano Serventi & Françoise Sabban (Hardcover)

Hog and Hominy - (Arts and Traditions of the Table: Perspectives on Culinary H) by Frederick Opie (Hardcover)

Big Book of Mead Recipes - by Robert D Ratliff (Paperback)

North Carolina's Roadside Eateries, Revised and Expanded Edition - (Southern Gateways Guides) 2nd Edition by D G Martin (Paperback)

Lose Wheat, Lose Weight - by Antoinette Savill & Dawn Hamilton Ph D (Paperback)

The Land of the Five Flavors - (Arts and Traditions of the Table: Perspectives on Culinary H) by Thomas O Höllmann (Hardcover)

Sustenance for the Body & Soul - by Debra D Andrist (Hardcover)

Empires of Food - by Evan D G Fraser & Andrew Rimas (Paperback)

A Culinary History of West Virginia - by Shannon Colaianni Tinnell (Paperback)

The Spice Chronicles Cookbook - by Rinku Bhattacharya (Paperback)

The Joslin Diabetes Quick and Easy Cookbook - by Bonnie Sanders Polin Ph D & Frances Giedt (Paperback)

British Food - (Arts and Traditions of the Table: Perspectives on Culinary H) by Colin Spencer (Hardcover)

What a Dream Can Do - by Michelle D Commander & Michèle Gates Moresi & Douglas Remley (Hardcover)

History of American Cooking - by Merril D Smith (Hardcover)

The Story of Whisky - by Charles MacLean & Gavin D Smith (Hardcover)

Rix Ozark Barbecue - by Richard D Grace (Hardcover)

Gastronativism - (Arts and Traditions of the Table: Perspectives on Culinary H) by Fabio Parasecoli (Hardcover)